Spelt: The Queen of Cereals

Spelt; a forgotten cereal re-discovered

In 1989, after being abandoned for several centuries, this cereal was once again being cultivated around the Thevalles mill in the prehistoric valley of the Erve in the Mayenne. This cereal known since antiquity and in the middle ages called by Saint Hildegarde “the queen of cereals” makes up for modern food deficiencies as it contains many more amino-acids, minerals and trace elements than other cereals. An almost complete food. The spelt we sell is cultivated without any chemical fertilizer. It is good quality and organically grown. The grain is milled using a grinding stone.